Creamy Garlic Chicken Pasta
This Creamy Garlic Chicken Pasta features tender chicken in a light garlic cream sauce with whole wheat noodles. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This pasta is a nutritious, comforting dinner option that transforms tender chicken in a light garlic cream sauce with whole wheat noodles into a flavorful delight, perfect for a healthy meal. Easy to prepare in 30 minutes, it’s low in fat, high in protein, and packed with vitamins. Versatile—serve with greens or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Cook Pasta Al Dente: Retains texture and prevents over-absorption of sauce.
- Sauté Garlic Gently: Avoids bitterness and enhances aroma.
- Use Fresh Herbs: Adds brightness and freshness.
- Check Doneness: Chicken should reach 165°F internally.
- Avoid Overmixing: Keeps sauce smooth and pasta intact.
- Serve Immediately: Maximizes the creamy appeal.
- Thicken if Desired: Add a bit of pasta water if too thin.
- Rest Briefly: Allows flavors to meld.
- Adjust Garlic: Taste and tweak to preference.
- Use Non-Stick Pan: Prevents sticking.
Creamy Garlic Chicken Pasta
Creamy garlic chicken pasta, healthy dinner delight.
Ingredients
- ¼ cup grated Parmesan cheese
- ¼ tsp black pepper
- ½ cup light heavy cream
- ½ cup low-sodium chicken broth
- ½ tsp salt
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 2 tbsp fresh chopped parsley
- 4 cloves fresh minced garlic
- 8 oz whole wheat pasta
Instructions
- Prep Chicken: Slice chicken breast into thin strips for quick cooking.
- Cook Pasta: Boil whole wheat pasta in salted water until al dente, about 8 minutes, then drain.
- Heat Pan: Warm olive oil in a large skillet over medium heat.
- Sauté Garlic: Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Cook Chicken: Add chicken strips, salt, and black pepper; cook for 5-6 minutes until no longer pink.
- Add Broth: Pour in chicken broth, scraping the pan for flavorful bits, and simmer for 2 minutes.
- Incorporate Cream: Stir in heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.
- Mix in Cheese: Add grated Parmesan cheese, stirring until melted and sauce is creamy.
- Combine with Pasta: Toss drained pasta into the skillet, coating evenly with the sauce.
- Serve and Enjoy: Let rest for 5 minutes, garnish with chopped parsley, and serve warm, savoring this creamy delight!
Notes
- Cook pasta al dente for texture; sauté garlic gently to avoid burning.
- Use low heat for cream sauce; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently with broth.
- This recipe can be adapted for vegetarian diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 442Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 135mgSodium 514mgCarbohydrates 21gFiber 3gSugar 1gProtein 42g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breast (1 lb): Boneless, skinless, lean protein source.
- Whole Wheat Pasta (8 oz): For fiber and nutrition.
- Heavy Cream (½ cup): Light version, for creaminess without excess fat.
- Garlic (4 cloves): Fresh, minced, for bold flavor.
- Parmesan Cheese (¼ cup): Grated, adds umami and calcium.
- Olive Oil (1 tbsp): For healthy fats and sautéing.
- Chicken Broth (½ cup): Low-sodium, for base.
- Salt (½ tsp): Enhances flavors; adjust to taste.
- Black Pepper (¼ tsp): Freshly ground for subtle heat.
- Parsley (2 tbsp): Fresh, chopped, for garnish.
Variations and Substitutions
- Chicken Swap: Use turkey or tofu for vegetarian.
- Pasta Swap: Use zucchini noodles or gluten-free.
- Cream Swap: Use Greek yogurt or coconut milk.
- Garlic Swap: Use roasted garlic for milder taste.
- Cheese Swap: Use nutritional yeast or omit.
- Oil Swap: Use avocado oil or omit.
- Broth Swap: Use vegetable broth or water.
- Salt Swap: Use sea salt or herbs.
- Pepper Swap: Use red pepper flakes or omit.
- Herb Swap: Use basil or omit parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm with a splash of broth.
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